|Eggs Benedict w/ Hollandaise Sauce|
For substitutes I used whole wheat English muffins, turkey bacon instead of ham, and did not use any white wine vinegar. I only used 2 eggs instead of 4 and if you prefer firmer yolks rather than runny, poach the eggs a little longer to your own liking.
- 1 TBSP white wine vinegar
- 4 eggs
- 4 English muffins
- 4 slices of good quality ham
Quick Hollandaise Sauce
- 3 egg yolks
- scant 1 cup butter
- 1 TBSP lemon juice
1. Fill a wide skillet three-quarters full with water and bring to a boil over low heat. reduce the heat to a simmer and add vinegar. When the water is barely simmering, carefully break the egg into the skillet (or into a cup first then slide them into the hot water). Leave for 1 min. then using a large spoon, gently loosen the eggs from the bottom of the skillet. Cook for an additional 3 mins. or until the white is cooked but the yolk is still soft, basting the top of the egg with the water from time to time.
2. Meanwhile, to make the hollandaise sauce, place the the yolks in a blender or food processor. Melt the butter in a small pan until bubbling.. With the motor still running, gradually add the hot butter in a steady stream until the sauce is thick and creamy. Add the lemon juice, and a little warm water if the sauce is too thick, then season to taste with pepper. Remove from the blender or food processor and keep warm.
3. Split the muffins and toast on both sides. To serve, top each muffin with a slice of ham, a poached egg, and a generous spoonful of hollandaise sauce.